Whole grains

While many studies have linked whole grain consumption with lower risk of some colon cancers, little research has been done on whether whole grain consumption aids survival once cancer strikes. Scandinavian researchers studied data from the HELGA cohort, and found no evidence of an association between higher whole grain intake and survival rates in Scandinavian patients.
Nutrition and Cancer. 2013 Nov 25 [Epub ahead of print] (Skeie et al.)

In an animal study in Malaysia, scientists compared the antioxidant activity in white rice, brown rice and sprouted brown rice. While brown rice fared better than white rice, it was the sprouted brown rice that was found to have the highest antioxidant activity. Additionally, researchers found that sprouted brown rice lowered the level of liver enzymes associated with liver toxicity (a side effect of some cholesterol lowering medications).
Food Chemistry. 2013 November 15;141(2):1306-12. (Mohd Esa N et al.)

Researchers analyzed the food intake and cognitive function in a group of 3,831 older adults in Utah over 11 years. Those most closely following a DASH diet (a healthy diet used to treat hypertension that emphasizes fruits, vegetables, whole grains, low fat dairy, and limited sweets and salt) or Mediterranean diet at the start of the study were found to have consistently better cognitive function than those not following those diets. In particular, whole grains, nuts, and legumes were all linked with better cognitive function, and the researchers concluded that these “may be core neuroprotective foods common to various healthy plant-centered diets around the globe.”
American Journal of Clinical Nutrition. 2013 Nov;98(5):1263-71. (Wengreen H et al.)

Scientists at Utah State University and Duke University assessed the cognitive function of 3831 men and women 65 or older over an 11-year period, and compared their cognitive abilities with their diet makeup. They found that higher adherence to both the DASH diet and the Mediterranean diet corresponded with higher cognitive abilities, and that “whole grains and nuts and legumes were positively associated with higher cognitive functions and may be core neuroprotective foods common to various healthy plant-centered diets around the globe.”
American Journal of Clinical Nutrition. 2013 Nov; 98(5):1263-71. (Wengreen et al.)

Researchers at Imperial College London  conducted a meta-analysis of 16 studies to explore the association between whole grain intake and type 2 diabetes. They concluded that “a high whole grain intake, but not refined grains, is associated with reduced type 2 diabetes risk.” They suggest the consumption of at least two servings daily of whole grains to reduce T2D risk. 
European Journal of Epidemiology. 2013 Nov; 28(11):845-58. (Aune et al.)

In this review, researchers from Spain and the US analyzed existing research on seeds (whole grains, tree nuts, peanuts, pulses, cocoa, and coffee) to determine their relationship to heart health. Based on the research, including over 25 studies on whole grains alone, the scientists found a decreased risk of heart disease and type 2 diabetes, and improved cholesterol, when eating seed foods like whole grains. They deemed seeds as “natural health capsules, where the synergistic interaction of their many bioactive constituents may all favorably influence human physiology.” The researchers also noted that “it is often difficult to tease out the effects of the individual components of a whole food,” indicating that seeds are best eaten in their whole form (like whole grains), rather than being refined into individual constituents.
Circulation. 2013 July 30;128(5):553-65. (Ros E et al.)

A cross-sectional study of more than 3.5 million administrative records in the New York State WIC Statewide Information System (WICSIS) was conducted to examine trends from 2008 to 2011 in prevalence of feeding practices after the 2009 implementation of new WIC food packages. Overall positive changes in all reported behaviors were observed. Reported behaviors included daily consumption of fruits, vegetables, whole grains, and low-/nonfat milk. 
Obesity. July 2013; 21(7): E1-E7. (Chiasson et al.)

Intake of whole grains has long been linked to decreases in the systemic inflammation that may be at the root of many chronic diseases. Researchers at the University of Nebraska recently completed a human trial that explored the mechanisms behind whole grains’ anti-inflammatory effects. They found that eating whole grains (barley, brown rice, or especially a mix of the two) even for a short period altered the gut microbiota in ways that coincided with improvements in systemic inflammation.
Gut Microbes, July 1, 2013; 4(4):340-6. (Walter et al.)

Data was collected from participants of the Multiethnic Cohort Study in Hawaii using a quantitative food frequency questionnaire in order to identify major sources of grains and their contribution of B vitamins in five ethnic groups. The main sources of whole grains for all ethnic-sex groups were whole wheat and rye bread, followed by popcorn and cooked cereals. The only exception being Native Hawaiian men and Japanese Americans for whom brown/wild rice was the second most important source of whole grains. For all ethnic-sex groups with the exception of African American Women the consumption of refined grains was greater than that of whole grains. An important contribution to the intakes of niacin, riboflavin, niacin, vitamin B6 and folic acid was made by grain consumption.  
Nutrition Journal. 2013; 12:65. (Sharma et al.)

Using data from the prospective Women’s Health Initiative (WHI) Observation Study investigators in the US analyzed the relationship between whole grain consumption and the incidence of Type 2 Diabetes (T2DM). Over a median follow-up period of 7.9 years a strong relationship was found between increased whole-grain consumption and reduced risk of T2DM. The findings from this study also provide support for the hypothesis that the association between whole grain consumption and the incidence of T2DM is modified by weight loss and smoking. 
Annals of Epidemiology. 2013; 23: 321-327. [Epub April 22, 2013] (Parker et al.)